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Production method of black tea

A production method and technology for black tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of insufficient changes, obvious bitterness and fishy smell of tea brewing, loss of aroma, etc., and achieve the effect of avoiding bitterness and fishy smell and long-lasting aroma.

Active Publication Date: 2015-03-25
四川蒙顶山跃华茶业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main process of black tea in the modern black tea process is withering and fermentation, and because the water in the withered tea leaves is more, direct fermentation will cause the chemical components in the fresh leaves to change too quickly and insufficiently, resulting in long-term brewing or aging of black tea. The bitterness and astringency of tea leaves that have been placed for a long time are obvious, and the aroma will gradually lose, which will affect the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044]The picked Mengdingshan tea leaves are withered and the tea leaves that are about to be picked are spread to cool under natural conditions for 8 hours, turning over once every two hours; the thickness of the spread is 5cm. Obtaining tea leaves with a water content of 40wt%; shaking the withered tea leaves at normal temperature, the speed of the shaking machine is 22 rpm, shaking the green leaves for 2 minutes; gently kneading the tea leaves obtained after shaking for 10 minutes- Kneading for 5 minutes-lightly kneading operation for 10 minutes to obtain prefabricated strip-shaped tea leaves. The prefabricated strip-shaped tea leaves are fermented at a temperature of 25°C and a humidity of 80%; the prefabricated strip-shaped tea leaves are spread to a thickness of 5 cm, and the fermentation time is 8 hours. Stir-fry the fermented tea at 110° C. for 2 minutes, lower the temperature to 70° C., and carry out low-temperature receipts. The frying ends when the tea leaves are ti...

Embodiment 2

[0046] The picked Mengding Mountain tea leaves are withered and the tea leaves that are about to be picked are spread to cool under natural conditions for 12 hours, turning over once every two hours; the thickness of the spread is 10cm. Obtain the tealeaves that water content is 55wt%; Shake the green tealeaves after withering at normal temperature, the speed of shaking green machine is 25 rev / min, shake green 2 minutes; The tealeaves obtained after shaking green are lightly kneaded 30 minutes-weight Kneading for 20 minutes-lightly kneading operation for 30 minutes to obtain prefabricated strip-shaped tea leaves. The prefabricated strip-shaped tea leaves are fermented at a temperature of 28° C. and a humidity of 90%; the prefabricated strip-shaped tea leaves are spread to a thickness of 12 cm, and the fermentation time is 12 hours. Stir-fry the fermented tea at 125°C for 3 minutes, lower the temperature to 90°C, and collect the tea leaves at low temperature, and end the frying...

Embodiment 3

[0048] The picked Mengding Mountain tea leaves are withered and the tea leaves that are about to be picked are spread to cool under natural conditions for 10 hours, and turned every two hours; the thickness of the spread is 8cm. Obtain the tealeaves that water content is 50wt%; Shake the green tealeaves after withering at normal temperature, the speed of shaking green machine is 23 rpm, shake green 5 minutes; The tealeaves obtained after shaking green are lightly kneaded 15 minutes-re Kneading for 10 minutes-lightly kneading for 15 minutes to obtain prefabricated strip-shaped tea leaves. The prefabricated strip-shaped tea leaves are fermented at a temperature of 26° C. and a humidity of 85%. The prefabricated strip-shaped tea leaves are spread out to a thickness of 6 cm, and the fermentation time is 10 hours. Stir-fry the fermented tea at 120° C. for 2 minutes, lower the temperature to 80° C., and collect the tea leaves at low temperature, and end the frying when the tea leave...

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Abstract

The invention provides a production method of black tea. The production method is characterized by comprising the following steps: (a) withering picked tea leaves to obtain tea leaves with the moisture content being 40wt%-55wt%; (b) carrying out rocking on the cooled tea leaves of the step (a) at room temperature; (c) rolling the tea leaves obtained by the step (b) according to a sequence of slightly rolling, heavily rolling and slightly rolling to form preformed strip-shaped tea leaves; (d) fermenting the preformed strip-shaped tea leaves to obtain fermented tea leaves; and (e) frying the fermented tea leaves in a pot, drying and improving the aroma to obtain the black tea. The black tea produced by the production method does not generate bitter and astringent tastes and odor, and has the flower aroma and the aroma of green tea.

Description

technical field [0001] The invention relates to the field of tea production, more specifically, to a method for producing black tea. Background technique [0002] Black tea is a fully fermented tea, which is refined from a series of processes such as withering, rolling (cutting), fermentation, and drying, using suitable new tea leaves as raw materials. Withering is an important process in the initial production of black tea, which is called "black tea" when it is initially produced. Black tea is named for its red tea soup and leaves after brewing dry tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced . Aroma substances are significantly increased compared with fresh leaves. Moreover, due to the reduction of tea polyphenols, it...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 张跃华
Owner 四川蒙顶山跃华茶业集团有限公司
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